Beef and Beetroot Soup

Warm, hearty, and vibrantly hued, this Beef and Beetroot Soup is the ultimate comfort dish, brimming with bold flavors and wholesome ingredients. Tender chunks of beef chuck simmer to perfection alongside earthy grated beetroots, sweet carrots, and creamy potatoes, all infused with the aromatic flavors of garlic, onion, and a touch of dill. This nutrient-packed soup is slow-cooked in a rich stock, allowing the ingredients to meld together into a deeply satisfying bowl bursting with natural sweetness and savory depth. Ready in just under two hours, this one-pot wonder is perfect for cozy family dinners or meal prep. Serve it hot with a dollop of sour cream for added creaminess and a sprinkle of fresh dill for a finishing touch. Whether you're craving a soul-warming classic or exploring new ways to enjoy beets, this Beef and Beetroot Soup recipe is sure to impress.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams beef chuck, cut into 1-inch cubes
• 3 pieces medium beetroots, peeled and grated
• 1 piece large carrot, peeled and grated
• 1 piece large potato, peeled and diced
• 1 piece medium onion, finely chopped
• 2 pieces garlic cloves, minced
• 4 cups vegetable or beef stock
• 2 tablespoons olive oil
• 1 piece bay leaf
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0 optional sour cream, for serving

Directions

Step 1

In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 2

In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent.

Step 3

Add the grated beetroots and carrot to the pot. Stir well and cook for another 5 minutes until the vegetables are slightly softened.

Step 4

Return the browned beef to the pot and pour in the vegetable or beef stock. Add the diced potato and bay leaf.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 70-80 minutes, or until the beef is tender and the vegetables are fully cooked.

Step 6

Season the soup with salt and ground black pepper. Taste and adjust the seasoning if necessary.

Step 7

Remove the bay leaf. Stir in the fresh chopped dill just before serving.

Step 8

Ladle the soup into bowls and serve hot. Add a dollop of sour cream on top if desired.

Nutrition Facts

Serving size	2734.5 grams (2734.5g)

Amount per serving	% Daily Value*
Calories	2263

Total Fat 135.60g	174%
Saturated Fat 47.90g	240%
Polyunsaturated Fat 2.70g
Cholesterol 390mg	130%
Sodium 6757mg	294%
Total Carbohydrate 159.30g	58%
Dietary Fiber 33.60g	120%
Total Sugars 64.70g
Protein 114.10g	228%

Vitamin D 0IU	0%
Calcium 348mg	27%
Iron 23mg	127%
Potassium 6088mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 19.7%

Carbs: 27.5%